My favorite holiday is finally approaching. This would be my third year hosting a Thanksgiving meal, needless to say, I already got the menu planned.
When it comes to complicated and multiple courses dinners, I like to keep the dishes simple. This year I decided I did not want additives in my turkey, I want a real turkey. The Fresh Market offers naturally-raised fresh turkey, and even though the price is 4 times more than those in grocery store's deep freezers, I believe in paying a higher price for that a-ha gourmet moment.
Here's the countdown for Turkey Day:
Pick up turkey and buy rest of the ingredients. This includes the essential CCO (celery, carrots, and onion, that is).
Make brine with apple cider and herbs
Make pie crust
Make turkey broth
Mise en place CCO like no other
To stuff or not to stuff, it's always a dilemma. Here's a article on this, and I decided not to stuff by making Wild Rice Dressing ahead of time.
Make Pear-Cranberry Pie with Oatmeal Streusel
Make Basic Cranberry Sauce
Brine turkey for at least 12 hours (How to Brine a Turkey)
Turkey Trot 5K!
Remove turkey from brine 1 hour before roasting
Season turkey and prepare for roasting (Roast Turkey with Sage Pan Gravy)
Patiently wait for turkey to roast until 165 degrees (food safety!)
Make sage gravy while turkey rests
Be thankful (if) everything went well and my oven didn't break down
Be thankful my guests are bringing side dishes
Carve, eat, take pictures, eat, and eat again